Reviewed: Aug. 19, 2009

Excellent Clafouti. I made mine using fresh cherries. Yum!!! You can substitute with just about any fruit and it will come out delicious. The batter taste very custardy....delicious!!

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Aug. 5, 2009

I was so nervous about trying this recipe, but it was SO easy and I've never made any dessert that wasn't of mix from a box. I used about 6 California Red Plums and they were amazing. When you got to the plums and they opened the color inside was bright orange- a really pretty summer dish. The cakey part is almost spongelike and very light. I paired this with a scoop of vanilla bean ice cream and a dollop of homemade whipped cream. After laying the halved plums, I sprinkled some brown sugar over the plums as well as reg. sugar. Also, before you put the whole thing in the over, try sprinkling some cinnamon over it. It made the top crust a little darker and so much better. The sprinkled confection sugar on top isn't necessary and neither is the lemon zest.

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obes18

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Reviewed: Jul. 28, 2009

I made this recipe when I had a ton of plums from a local farm (about the size of the O in an OK sign you make with your hand) and this couldn't have been an easier recipe. It's not overly sweet and would go great with ice cream. The only annoying part was de-pitting the plums, but what can you do. The custardy consistency becomes more solid after the first day, so this is best eaten soon after baked.

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OKTOBER31

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Reviewed: Jul. 28, 2009

I needed to use up some Italian plum preserves from last season and thought I'd give this recipe a try. I drained the syrup off the plums and skipped the step of sprinking sugar on the bottom of the pan and on the plum layer. I also used whole wheat flour instead of all-purpose. Though I am sure it is better with fresh plums, we still enjoyed it very well with canned prunes. This is a nice, not-too-sweet recipe; a keeper!

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Tulip

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Reviewed: Jul. 20, 2009

Very easy to make, and very yummy!!! Omitted the lemon zest (it's only for smell anyway) and didn't exactly measure the powdered sugar on the top. We have a plum tree in the backyard that has a ton of plums so this was perfect! The plums are difficult to halve and pit, but well worth the effort.

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holly sue

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Reviewed: Jul. 19, 2009

will not make again

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Stratos

Cooking Level: Expert

Home Town: South Park, Pennsylvania, USA

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Reviewed: Mar. 3, 2009

This was pretty good - I added a little extra sugar (plums are too sour for my husband's taste)... but we decided it was better cold the next morning for breakfast than it was warm.

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LaurelStein

Cooking Level: Expert

Home Town: Cedarburg, Wisconsin, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jan. 7, 2009

Pretty good, definately better warm. Wasn't quite rock my world good, so not sure I'll make again.

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mama cooker

Cooking Level: Expert

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Reviewed: Dec. 12, 2008

just okay for me. I love bread pudding but this was alittle too eggy.

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lgebski

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Reviewed: Dec. 6, 2008

Easy, beautiful and delicious! I had a couple plums sitting in my fruit bowl that didn't look so fresh anymore, so I wanted to cook 'em somehow. I didn't know what the heck a clafouti was - but it's custardy fruity pudding. I liked the eggy part a lot, and next time I'm going to have some more of it. I'd scaled down the recipe to two servings, which used less than one egg, so I used one medium-small egg. I'm also going to try more fruits!

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FSQUEEN

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Nov. 7, 2008

WONDERFUL!!! Added a bit more sugar, and it still wasn't super sweet at all. I loved this and even my chocolate-preferring family thought it was very good!

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DiamondGirl

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

this dessert was SO EASY to make. it looks beautiful, as well, so i'd definitely think of making this if i was entertaining. best part though was eating it - it was something like a cross between custard and a pancake, and was extremely light but very satisfying. the plums were perfect and almost lent a liqueur-like flavor to the dessert. loved it and will make again and again!

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Sep. 24, 2008

This is nice and not too sweet. It set up really well and looked really fancy but it was so easy to make.

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Sarah

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Sep. 20, 2008

This tasted pretty good but I wasn't aware that a clafouti was a custard like cake. I am not that fond of custard cakes so I am only giving it 3 stars. I would have preferred the plums with a regular white cake or a shortcake recipe.

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kmiloje

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Reviewed: Sep. 19, 2008

This recipe was super easy to make and tasted really good but I will add a lot more plums to my next one!

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Windy

Cooking Level: Intermediate

Living In: Longueuil, Quebec, Canada

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Reviewed: Sep. 15, 2008

Something different to do with Italian plums...and I liked that it is fat-free! I used half as much cinnamon for my husband's sake, but he was not wild about it anyway. However, I thought it was delish at room temp and just had a "cold" piece for my lunch, minus the powdered sugar.

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Mrs. Martz

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Reviewed: Aug. 29, 2008

I agree with SMALKA's review. I was so looking forward to a delicious desert but sadly, was rather disappointed. It was bland and lacked flavor. The batter definitely needed more sugar! I don't like desserts that are too sweet, but this was barely sweet.

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Wildflowers

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Reviewed: Aug. 22, 2008

SO simple & really yummy. We needed to use up some plums that a neighbor gave us and I made 3 "pies" like this...fantastic! I could have eaten an entire pie in 1 sitting...with or without ice cream this stuff is so good. And the fact that it only takes a few minutes to prep is great. Really does taste like bread pudding which is a big plus!

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txblond

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Frankfurt Am Main, Hessen, Germany

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Reviewed: Aug. 18, 2008

I had bought a mixture of plums at our local farmers market and decided to cook this recipe, to surprise my family, on Sat. Quite delicious, the cinnamon and lemon zest are a great addition to the custard. It was good the next evening too!!!!

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